shoulder/shin or shoulder of veal, or beef chuck, round or shank/beef
chunk or shin
garlic, finely chopped
chopped fresh sage
chopped fresh rosemary
virgin olive oil
(homemade or bouillon cube)
ground black pepper
Trim the meat and cut into 2.5 cm
Lightly coat all over with flour,
shaking off the excess.
In a heavy bottomed saucepan, sauté
the garlic, sage, and rosemary in the oil for 3-4 minutes.
Add the meat and brown the pieces all
over for 5-6 minutes.
Add the tomatoes, salt, and pepper and
cook for another 5 minutes.
Pour in the wine, cover and simmer for
1 hour (longer for beef) until tender.
If necessary add some of the stock to
Taste and add more salt if desired.
: 20 minutes
: 11/4 hour for
hours for beef
Recipe grading : easy
Suggested wine : a dry red (Chianti
Country style potatoes make a delicious accompaniment to this classic
Tuscan casserole. To prepare: sauté a finely sliced
onion in a little olive oil, then add 1 can of drained, chopped tomatoes
and 500 g of boiled or steamed potatoes cut into fairly small pieces.
Stir over a moderate heat for 5 minutes before serving.